Description
These Pine Nut Pistachio Cranberry Florentines are crisp around the edges, chewy in the middle, and loaded with nuts, cranberries, and chocolate. They look fancy on a tray, but they’re actually pretty simple, just work quickly before the mixture starts setting.
Ingredients
Units
Scale
- 200 g pine nuts
- 100 g pistachios, with 50 g lightly chopped
- 150 g craisins or dried cranberries
- 100 g plain flour
- 5 ml - 1 tsp bicarbonate of soda
- 20 ml - 4 tsp orange zest
- 80 g butter
- 50 ml - 4 tbsp demerara sugar
- 50 ml - 4 tbsp corn syrup
- ±200 g milk or dark chocolate
- Optional: holly berry sprinkles for decorating
Instructions
- Line a baking tray with parchment paper and preheat your oven to 320⁰F (160⁰C).
- Make sure your tray is fully lined because these spread quite a bit once baking starts.
- In a medium mixing bowl, combine the 200 g pine nuts, 100 g pistachios, 150 g craisins, 100 g plain flour, 1 tsp bicarbonate of soda, and 4 tsp orange zest. Toss everything together well so the flour coats the nuts and fruit evenly.
- In a medium saucepan over medium heat, add the 80 g butter, 4 tbsp demerara sugar, and 4 tbsp corn syrup.
- Stir until the butter melts and the sugar dissolves, then let it come to a rolling boil for about 1 minute.
- Pour the hot butter mixture straight into the bowl of dry ingredients and mix immediately.
- The mixture thickens fast, so don’t overthink it, just keep folding until everything is coated and sticky.
- Scoop heaped tablespoons of mixture onto the prepared tray, leaving enough space between each one for spreading.
- I usually press them together lightly with my fingers so they don’t fall apart around the edges while baking.
- Bake for 10 to 12 minutes until the Florentines are a deep amber colour around the edges. If they still look pale in the centre, give them another minute or two.
- Remove the tray from the oven and let the Florentines cool for about 3 to 4 minutes.
- While they’re still slightly warm and pliable, use a 7.5 cm (3-inch) round cookie cutter to gently shape them into neat circles. You can also just nudge the edges in with a spoon or your hands if you prefer a more homemade look.
- Leave the Florentines on the tray until firm enough to lift without breaking, then transfer them upside down onto a wire rack.
- Melt the ±200 g milk or dark chocolate in the microwave in 30-second bursts, stirring between each burst until smooth.
- Spoon about 1 tsp melted chocolate onto the flat underside of each Florentine and spread it evenly.
- Use the back of the spoon or a fork to make little swirls or wave patterns in the chocolate.
- If using holly berry sprinkles, add them while the chocolate is still soft.
- Place the Florentines in the fridge for 15 to 20 minutes or until the chocolate is fully set.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
